instruction stringlengths 2 23k | output stringlengths 3 23.1k ⌀ |
|---|---|
Vital Wheat Gluten
Is there a way of determining jut how much VWG one should use when making whole wheat bread? | my own experience
and also somewhere I read (couldn't tell you where) is once you go above 1 tablespoon per 2 pounds of dough, the bread starts to taste like cardboard. That's what I use and it works well. I once tried a fair amount more and it did not taste right to me. So make a few loaves, experiment. Moreover, ... |
Vital Wheat Gluten
Is there a way of determining jut how much VWG one should use when making whole wheat bread? | my own experience
and also somewhere I read (couldn't tell you where) is once you go above 1 tablespoon per 2 pounds of dough, the bread starts to taste like cardboard. That's what I use and it works well. I once tried a fair amount more and it did not taste right to me. So make a few loaves, experiment. Moreover, ... |
Dried vs. fresh Rosemary
Hi all.I'm getting ready to make a Rosemary Olive Sourdough and I'm trying to figure out the best way to handle the Rosemary part. I bought a small plant for the windowsill and would love to use it fresh, but there's a chance I will end up making these 12 loaves at a time, and I don't think the... | Herb
I have been using fresh rosemary for mine and do not believe dried yields the same aroma or flavor, you may want to check with a local farmer and see if there is a bush you can hack up for trade... A loaf can go a long way! |
Dried vs. fresh Rosemary
Hi all.I'm getting ready to make a Rosemary Olive Sourdough and I'm trying to figure out the best way to handle the Rosemary part. I bought a small plant for the windowsill and would love to use it fresh, but there's a chance I will end up making these 12 loaves at a time, and I don't think the... | Herb
I have been using fresh rosemary for mine and do not believe dried yields the same aroma or flavor, you may want to check with a local farmer and see if there is a bush you can hack up for trade... A loaf can go a long way! |
New flour - how to avoid cowpats (!) ?
After reasonably (!) successful and reliable sourdoughs, I had in succession one very flat loaf and then a cowpat (overproofed) - the cowpat was a new recipe but the flat loaf was tried and tested. Even the cowpat seemed relatively fine - not very active bulk fermentation, so fri... | I did a few experiments
way back when. Not with your flour but with a low protein flour and I found that adding an egg white into my liquids (put it in first and add water to the correct amount) for every 500g flour did wonders. Improved the dough memory... elasticity? Scalded milk also helped. Try it and see. |
New flour - how to avoid cowpats (!) ?
After reasonably (!) successful and reliable sourdoughs, I had in succession one very flat loaf and then a cowpat (overproofed) - the cowpat was a new recipe but the flat loaf was tried and tested. Even the cowpat seemed relatively fine - not very active bulk fermentation, so fri... | I did a few experiments
way back when. Not with your flour but with a low protein flour and I found that adding an egg white into my liquids (put it in first and add water to the correct amount) for every 500g flour did wonders. Improved the dough memory... elasticity? Scalded milk also helped. Try it and see. |
High-Gluten Flour Disaster
I bought it specifically for bagels from a bin at Whole Foods, not once but twice, and each time the dough turned into a disgusting mass of soggy plastic-like...words fail me. I tried calling Whole Foods just to find out exactly what it was, without any luck. So here's my question: I know it... | You could have bought Vital Wheat Gluten.
You could have bought Vital Wheat Gluten (or a Whole Foods employee accidentally filled the Hi-Gluten Bread Flour bin with Vital Wheat Gluten (a easy mistake for someone who doesn't know that one is an additive and the other is a flour)).You say you know it's flour, alas, so I'... |
High-Gluten Flour Disaster
I bought it specifically for bagels from a bin at Whole Foods, not once but twice, and each time the dough turned into a disgusting mass of soggy plastic-like...words fail me. I tried calling Whole Foods just to find out exactly what it was, without any luck. So here's my question: I know it... | You could have bought Vital Wheat Gluten.
You could have bought Vital Wheat Gluten (or a Whole Foods employee accidentally filled the Hi-Gluten Bread Flour bin with Vital Wheat Gluten (a easy mistake for someone who doesn't know that one is an additive and the other is a flour)).You say you know it's flour, alas, so I'... |
sprouted flour
just about to order from breadtopia.how would sprouted flour effect my multigrain, ciabatta and sweets recipes?I have never used any. | Not a direct answer, but...
Reinhart's book on sprouted flour is currently on sale in Kindle format, ocho dolls:https://www.amazon.com/Bread-Revolution-World-Class-Sprouted-Techniques-ebook/dp/B00JYWW486?tag=froglallabout-20I've seen it lower priced, but not in a long time.I haven't baked from it yet. But it's geared t... |
sprouted flour
just about to order from breadtopia.how would sprouted flour effect my multigrain, ciabatta and sweets recipes?I have never used any. | Not a direct answer, but...
Reinhart's book on sprouted flour is currently on sale in Kindle format, ocho dolls:https://www.amazon.com/Bread-Revolution-World-Class-Sprouted-Techniques-ebook/dp/B00JYWW486?tag=froglallabout-20I've seen it lower priced, but not in a long time.I haven't baked from it yet. But it's geared t... |
Instant Yeast Incapable of Producing Excellent Bread?
I just came across a blurb on the internet that has disturbed me, and Iwas wondering if I could get it straightened out. According to this person, who shall remain nameless, the use of instant yeast in bread automatically, irreversably, and certainly affects the ove... | I vote for complete quack.
I vote for complete quack.Having used instant yeast and every other variety at one point or another, I know they can all make great bread. |
Instant Yeast Incapable of Producing Excellent Bread?
I just came across a blurb on the internet that has disturbed me, and Iwas wondering if I could get it straightened out. According to this person, who shall remain nameless, the use of instant yeast in bread automatically, irreversably, and certainly affects the ove... | I vote for complete quack.
I vote for complete quack.Having used instant yeast and every other variety at one point or another, I know they can all make great bread. |
Creating a dry mix for a single 9" by 5" loaf
I would like to assemble a dry ingredient mixture of flours, salt, sugar and dry milk with a separate yeast packet to give for holiday gifts. I know this is a bit goofy but I think I can make it work. The idea is that the recipient proofs the yeast in a small amount of wate... | mix instant yeast in with all the other dry ingredients
I suggest using "instant" ("bread machine") yeast instead. It's the same dry granules; it even looks the same on casual inspection. Mix the yeast in with all the other dry ingredients, and skip the "proving" entirely. No separate packet, no more complex procedure.... |
Creating a dry mix for a single 9" by 5" loaf
I would like to assemble a dry ingredient mixture of flours, salt, sugar and dry milk with a separate yeast packet to give for holiday gifts. I know this is a bit goofy but I think I can make it work. The idea is that the recipient proofs the yeast in a small amount of wate... | mix instant yeast in with all the other dry ingredients
I suggest using "instant" ("bread machine") yeast instead. It's the same dry granules; it even looks the same on casual inspection. Mix the yeast in with all the other dry ingredients, and skip the "proving" entirely. No separate packet, no more complex procedure.... |
Effective 1/1/12, New Enhancements to nybakers.com
Hi all,I'm really excited to report that as of New Year's Day, NYB is implementing new shopping cart software that with features and functions that make it easier than ever to do business with us. Our new capabilities include:Automated order acknowledgement and shippin... | Nice idea,
I like the Frequent Flour Points - hopefully I do better with those than with the pesky Frequent Flyer Miles.Happy New Year, Stan,Karin |
Effective 1/1/12, New Enhancements to nybakers.com
Hi all,I'm really excited to report that as of New Year's Day, NYB is implementing new shopping cart software that with features and functions that make it easier than ever to do business with us. Our new capabilities include:Automated order acknowledgement and shippin... | Nice idea,
I like the Frequent Flour Points - hopefully I do better with those than with the pesky Frequent Flyer Miles.Happy New Year, Stan,Karin |
Where do you buy your flour?
Hi!I searched the forums for this topic and didn't find anything, so I apologize if this has already been covered and I just didn't see it.I was wondering where you all buy your flour from? Specifically, high extraction flour, clear flour, more of the specialty items... I went to my local ... | oh! And the KA's type 55
oh! And the KA's type 55 flour version... I just don't see any of these, and I'm wondering if some stores that I'm not even thinking of are the ones that do carry them.(thanks, again!) Melissa in Atlanta |
Where do you buy your flour?
Hi!I searched the forums for this topic and didn't find anything, so I apologize if this has already been covered and I just didn't see it.I was wondering where you all buy your flour from? Specifically, high extraction flour, clear flour, more of the specialty items... I went to my local ... | oh! And the KA's type 55
oh! And the KA's type 55 flour version... I just don't see any of these, and I'm wondering if some stores that I'm not even thinking of are the ones that do carry them.(thanks, again!) Melissa in Atlanta |
Too much yeast bad?
Been making bread for 1 year now with bread machine. The recipes all call for 3 choices of yeast; active or quick rise or bread machine yeast. I was reading the recipes yesterday and noticed that for the last year, I've been accidentally doubling up on the yeast... ooops. The loafs are always big & ... | To Much Yeast?
If you really did use double the amount of yeast called for, the bread would rise quickly and taste yeasty and not very good.Using less than called for will result in a slower rise and a better flavor. But that would mean you would have to start the baking cycle manually and wait on the rise.Just for cla... |
Too much yeast bad?
Been making bread for 1 year now with bread machine. The recipes all call for 3 choices of yeast; active or quick rise or bread machine yeast. I was reading the recipes yesterday and noticed that for the last year, I've been accidentally doubling up on the yeast... ooops. The loafs are always big & ... | To Much Yeast?
If you really did use double the amount of yeast called for, the bread would rise quickly and taste yeasty and not very good.Using less than called for will result in a slower rise and a better flavor. But that would mean you would have to start the baking cycle manually and wait on the rise.Just for cla... |
Making high-gluten flour
Hi. I have a question about high-gluten flour.The bread books I have, mention high-gluten flour at 14% protein. I can't get this in Australia (at most, 12.5% protein flour is the strongest I could source).I've made a sourdough multigrain bread, which calls for high-gluten flour and I made my ow... | depends
it depends if the dry gluten that you add was obtained from a strong gluten wheat variety. Imagine what a disaster you would get if it was obtained from the super-weak spelt or durum... |
Making high-gluten flour
Hi. I have a question about high-gluten flour.The bread books I have, mention high-gluten flour at 14% protein. I can't get this in Australia (at most, 12.5% protein flour is the strongest I could source).I've made a sourdough multigrain bread, which calls for high-gluten flour and I made my ow... | depends
it depends if the dry gluten that you add was obtained from a strong gluten wheat variety. Imagine what a disaster you would get if it was obtained from the super-weak spelt or durum... |
farina di castagne (chestnut flour)
I received as a gift a kilogram of chestnut flour. Seems like fresh and lovely stuff....but I would appreciate some general advice from fellow bakers who have used chestnut flour in their breads. Is it better used in sweet recipes, will it be too strong a flavor in an Italian br... | Have you checked out the site search machine?
upper left corner of the page. :) Treat as a nut flour, or non-gluten flour. |
farina di castagne (chestnut flour)
I received as a gift a kilogram of chestnut flour. Seems like fresh and lovely stuff....but I would appreciate some general advice from fellow bakers who have used chestnut flour in their breads. Is it better used in sweet recipes, will it be too strong a flavor in an Italian br... | Have you checked out the site search machine?
upper left corner of the page. :) Treat as a nut flour, or non-gluten flour. |
About soft sugar
Hi all,What is soft sugar? Thankssatimis | No idea.
What is the context? Do you have a recipe or a link to a recipe? That might help us narrow it down.I checked my usual source (The Cook's Thesaurus) and couldn't find a reference.It could be dark brown sugar or powdered/confectioners sugar, which are "soft". |
About soft sugar
Hi all,What is soft sugar? Thankssatimis | No idea.
What is the context? Do you have a recipe or a link to a recipe? That might help us narrow it down.I checked my usual source (The Cook's Thesaurus) and couldn't find a reference.It could be dark brown sugar or powdered/confectioners sugar, which are "soft". |
Soy Flour - Shelf life?
I found an opened bag of soy flour in the back of a cabinet sealed in a zip-lock bag. I have no idea how old it is, nor why I purchased it in the first place ;-). Do you think it's still good and if so, what can I do with it? | re shelf life of soy flour
Here are two easy ways to test of the soy flour is still sufficiently fresh...> smell it - if good, it should smell either faintly "beany" OR have no smell at all> taste it - put a pinch or two on your tongue and let it dissolve. Fresh soy flour has a faintly sweet taste. Older (but still goo... |
Soy Flour - Shelf life?
I found an opened bag of soy flour in the back of a cabinet sealed in a zip-lock bag. I have no idea how old it is, nor why I purchased it in the first place ;-). Do you think it's still good and if so, what can I do with it? | re shelf life of soy flour
Here are two easy ways to test of the soy flour is still sufficiently fresh...> smell it - if good, it should smell either faintly "beany" OR have no smell at all> taste it - put a pinch or two on your tongue and let it dissolve. Fresh soy flour has a faintly sweet taste. Older (but still goo... |
Review: Honey trip and bounty
Hello,Until today, my only experience in life with honey has been whatever was on the shelf at the retail supermarkets. Never really paid much attention. Seemed decent enough on a piece of toast or something. Over the past few months, I've used the supermarket-honey in various quantit... | Sounds like you have been "stung" by the bee :-)
Great words on honey and the people involved with it that you met today. I am a honey enthusiast too - I actually have a hive in my backyard. Just started them this past Spring so I have not harvested any honey yet - the bees need about 40/50 pounds of honey for their ... |
Review: Honey trip and bounty
Hello,Until today, my only experience in life with honey has been whatever was on the shelf at the retail supermarkets. Never really paid much attention. Seemed decent enough on a piece of toast or something. Over the past few months, I've used the supermarket-honey in various quantit... | Sounds like you have been "stung" by the bee :-)
Great words on honey and the people involved with it that you met today. I am a honey enthusiast too - I actually have a hive in my backyard. Just started them this past Spring so I have not harvested any honey yet - the bees need about 40/50 pounds of honey for their ... |
Comparison of flours - WW-T110-85% sifted-BF
So in an attempt to see if I can come up with a reasonable ersatz French Wheat Type 80, which is itself comparable to German 1050, I can either buy it from Central Milling not objectionable), or use my own flour to either blend or bolt.Just a note, but I've seen this in more... | If you search TFL hard enough
If you search TFL hard enough, there's a post with links to someone's blog where he did just such an experiment, comparing high extraction flour from a commercial roller mill to what he could to with home-milling, sifting, and mixing.The conclusion was, as I remember it, is that it's not t... |
Comparison of flours - WW-T110-85% sifted-BF
So in an attempt to see if I can come up with a reasonable ersatz French Wheat Type 80, which is itself comparable to German 1050, I can either buy it from Central Milling not objectionable), or use my own flour to either blend or bolt.Just a note, but I've seen this in more... | If you search TFL hard enough
If you search TFL hard enough, there's a post with links to someone's blog where he did just such an experiment, comparing high extraction flour from a commercial roller mill to what he could to with home-milling, sifting, and mixing.The conclusion was, as I remember it, is that it's not t... |
Finding Rye Flour in NYC
Hi, I live in New York City and have been searching for months for somewhere I can find whole rye flour. I can find white rye, but no dark, whole rye flour like pumpernickel. And forget about whole rye berries or cracked rye. Anyway, does anyone know where to find the stuff? Thanks,Reid | Re: Rye flour in NYC
Bob's Red Mill has a whole grain organic rye that they call a dark but which is more finely milled than some other millers' dark rye, and also a pumpernickel meal that I think is close to what is called pumpernickel in Germany. Their store finder shows 10 stores that carry BRM in Manhatten and I ... |
Finding Rye Flour in NYC
Hi, I live in New York City and have been searching for months for somewhere I can find whole rye flour. I can find white rye, but no dark, whole rye flour like pumpernickel. And forget about whole rye berries or cracked rye. Anyway, does anyone know where to find the stuff? Thanks,Reid | Re: Rye flour in NYC
Bob's Red Mill has a whole grain organic rye that they call a dark but which is more finely milled than some other millers' dark rye, and also a pumpernickel meal that I think is close to what is called pumpernickel in Germany. Their store finder shows 10 stores that carry BRM in Manhatten and I ... |
Active Dry vs. Instant
I've been working with Reinhart's books and the Apprentise one mentions that Active Dry is only 66% the strength of Instant. Since I don't have Instant I tried adding extra yeast to account for the difference.Is this a mistake?I ask because I've also been trying to let the bread proof longer and... | Well, while it's true that
Well, while it's true that instant dry yeast is more "powerful" than ADY, the difference in strength is within a range. Some say that 25% more ADY than IDY should be sufficinet. Yes, the correct way is to add about 25% of additional ADY for the specified quantity of IDY. If you increase ADY, ... |
Active Dry vs. Instant
I've been working with Reinhart's books and the Apprentise one mentions that Active Dry is only 66% the strength of Instant. Since I don't have Instant I tried adding extra yeast to account for the difference.Is this a mistake?I ask because I've also been trying to let the bread proof longer and... | Well, while it's true that
Well, while it's true that instant dry yeast is more "powerful" than ADY, the difference in strength is within a range. Some say that 25% more ADY than IDY should be sufficinet. Yes, the correct way is to add about 25% of additional ADY for the specified quantity of IDY. If you increase ADY, ... |
Cinnamon Rolls with Active Dry Yeast
I am using the Fleishmans Active Dry Yeast in the glass jar thats red. I want to make these tomorow and am having some questions. Do i just do it like the recipe says or to disolve like it says on the jar. and then just mix it in with other ingredients. Hope someone can help me ... | Follow the recipe
Do it like the recipe says since you have the type yeast called for. |
Cinnamon Rolls with Active Dry Yeast
I am using the Fleishmans Active Dry Yeast in the glass jar thats red. I want to make these tomorow and am having some questions. Do i just do it like the recipe says or to disolve like it says on the jar. and then just mix it in with other ingredients. Hope someone can help me ... | Follow the recipe
Do it like the recipe says since you have the type yeast called for. |
A different kind of flour
Is anyone familiar with Eagle Mills All Natural all purpose flour with white and ultragrain flour? It has 9 grams of whole grain per serving. Protein 4, Fiber 2, It's supposed to be used cup for cup as regular flour.I didn't feel that the bread I made tasted as good and was darker than usu... | This is a Conagra product and
This is a Conagra product and I find that there are much better flours available. Much much better,Jeff |
A different kind of flour
Is anyone familiar with Eagle Mills All Natural all purpose flour with white and ultragrain flour? It has 9 grams of whole grain per serving. Protein 4, Fiber 2, It's supposed to be used cup for cup as regular flour.I didn't feel that the bread I made tasted as good and was darker than usu... | This is a Conagra product and
This is a Conagra product and I find that there are much better flours available. Much much better,Jeff |
online or mail-order source for white wheat berries?
Can someone recommend a place to mail-order these? Or know of a location in the Dallas/Ft. Worth area that carries them? | white wheat berries
KipperCat, I posted this address some time ago - just checked and they have soft white wheat berries. Not sure if that is what you are looking for, Awww.bluebirdgrainfarms.com. They are located in Winthrop, WA |
online or mail-order source for white wheat berries?
Can someone recommend a place to mail-order these? Or know of a location in the Dallas/Ft. Worth area that carries them? | white wheat berries
KipperCat, I posted this address some time ago - just checked and they have soft white wheat berries. Not sure if that is what you are looking for, Awww.bluebirdgrainfarms.com. They are located in Winthrop, WA |
Where's the Chocolate?
Like that little old lady in the "Where's the beef" ads, I am seeking the lost chocolate in chocolate chips.We used to use the Ghirardelli Double Chocolate Premium Baking chips sold at Sam's Club. The text on the bag read quite similarly to that on the 60% product advertised on their website, bu... | We've secretly replaced...
...your chocolate chips with a new and improved chocolate-chip tasting substance. We hope you like!Yours truly,Food, Inc. |
Where's the Chocolate?
Like that little old lady in the "Where's the beef" ads, I am seeking the lost chocolate in chocolate chips.We used to use the Ghirardelli Double Chocolate Premium Baking chips sold at Sam's Club. The text on the bag read quite similarly to that on the 60% product advertised on their website, bu... | We've secretly replaced...
...your chocolate chips with a new and improved chocolate-chip tasting substance. We hope you like!Yours truly,Food, Inc. |
Ingredient Grinding
I was wondering if any of you could clue me in when it comes to grinding your grains.What is the best way to do it?Do you recommend a grain mill? If so, where is the best place to get one that will not break my wallet. I have many uses for one (I have chickens), but I cannot seem to find one that wi... | So Many
discussions on this topic and so many definitions of "break my wallet" and "worth the money spent" that I would not even venture suggestions.If you are looking at hand turned mills a good resource is this site: http://www.grainmillcomparison.com/If you are contemplating electric mills - Pleasnt Hill Grain is a ... |
Ingredient Grinding
I was wondering if any of you could clue me in when it comes to grinding your grains.What is the best way to do it?Do you recommend a grain mill? If so, where is the best place to get one that will not break my wallet. I have many uses for one (I have chickens), but I cannot seem to find one that wi... | So Many
discussions on this topic and so many definitions of "break my wallet" and "worth the money spent" that I would not even venture suggestions.If you are looking at hand turned mills a good resource is this site: http://www.grainmillcomparison.com/If you are contemplating electric mills - Pleasnt Hill Grain is a ... |
Effects of Sugar and Fat on Fermentation
Hi all, I am wondering why so many people erroneously assume that (a) fat inhibits fermentation, and (b) sugar increases fermentation. When I tell people that sugar (in concentrations above 10-12%) inhibits fermentation because of its hygroscopic properties, they look at me funn... | The quickest way to stop fermentation...
...is to get too happy with the molasses or the malt syrup. How many loaves of fig-anise bread have I killed with "Oh, I bet molasses would be a great addition!" Bzzzt. Wrong. Result: Fig-anise bricks. |
Effects of Sugar and Fat on Fermentation
Hi all, I am wondering why so many people erroneously assume that (a) fat inhibits fermentation, and (b) sugar increases fermentation. When I tell people that sugar (in concentrations above 10-12%) inhibits fermentation because of its hygroscopic properties, they look at me funn... | The quickest way to stop fermentation...
...is to get too happy with the molasses or the malt syrup. How many loaves of fig-anise bread have I killed with "Oh, I bet molasses would be a great addition!" Bzzzt. Wrong. Result: Fig-anise bricks. |
sd english muffins
I was going to make sd english muffins but found I only have bread flour,ww or rye flours. What can I expect with bread flour? Patrick | I only make English muffin
I only make English muffin with bread flour or mix of bread flour + WW flour. |
sd english muffins
I was going to make sd english muffins but found I only have bread flour,ww or rye flours. What can I expect with bread flour? Patrick | I only make English muffin
I only make English muffin with bread flour or mix of bread flour + WW flour. |
A Couple of Questions
I am new to baking and was hoping to get a few questions answered:1) I have noticed that many of the recipes on here call for a yeast starter. How would one substitute instant yeast or active yeast innstead?2) I do no fair well with wheat bread but, noticed that Kamut does not cause issues. Can I ... | questions answered?
May I suggest that you put your questions into the search function (upper left of any TFL page) and see what comes up. There's lots there. Actually, it's always a good idea to seek answers to your questions using the search function first. There are few questions that haven't been asked before. ... |
A Couple of Questions
I am new to baking and was hoping to get a few questions answered:1) I have noticed that many of the recipes on here call for a yeast starter. How would one substitute instant yeast or active yeast innstead?2) I do no fair well with wheat bread but, noticed that Kamut does not cause issues. Can I ... | questions answered?
May I suggest that you put your questions into the search function (upper left of any TFL page) and see what comes up. There's lots there. Actually, it's always a good idea to seek answers to your questions using the search function first. There are few questions that haven't been asked before. ... |
Effect of milk on bread
The egg post was quite popular, here is a video from the same youtube channel about milk.https://www.youtube.com/watch?v=Ku9wAbLbI9A | After watching, it seems less
After watching, it seems less interesting than the egg one, because the effect is much smaller. |
Effect of milk on bread
The egg post was quite popular, here is a video from the same youtube channel about milk.https://www.youtube.com/watch?v=Ku9wAbLbI9A | After watching, it seems less
After watching, it seems less interesting than the egg one, because the effect is much smaller. |
Local flour sources in New England
My wife and I are visiting my parents in Massachusetts this week. I usually pick up some locally food products that are unique to the area every time we visit and this year won't be an exception. I know where to find sublime cheddar cheeses and am familiar with most of the local brewe... | There's this really popular flour company
whose brand is known as King Arthur Flour. Maybe you could check them out?
Sorry, PG, I just couldn't resist. '-)
Paul |
Local flour sources in New England
My wife and I are visiting my parents in Massachusetts this week. I usually pick up some locally food products that are unique to the area every time we visit and this year won't be an exception. I know where to find sublime cheddar cheeses and am familiar with most of the local brewe... | There's this really popular flour company
whose brand is known as King Arthur Flour. Maybe you could check them out?
Sorry, PG, I just couldn't resist. '-)
Paul |
KA pasta flour vs pizza flour vs 00 flour?
From reading the posts on the pizza blog, I see that 00 flour is often used. I also have bags of both Italian flour and Perfect Pasta Blend from KA. They seem to be readily interchangable, if Italian flour is 00 and pizza is made with 00. I read where some people use a mix of ... | flour names give me grey hair
semolina ... is just finely ground AP, right?Nope. Semolina is ground from durum wheat, a different kind of wheat than typical AP flour is made from. Semolina may be ground rather coarsly (the extreme is "couscous"), and sometimes the term "semolina" actually means "coarse ground". Semolin... |
KA pasta flour vs pizza flour vs 00 flour?
From reading the posts on the pizza blog, I see that 00 flour is often used. I also have bags of both Italian flour and Perfect Pasta Blend from KA. They seem to be readily interchangable, if Italian flour is 00 and pizza is made with 00. I read where some people use a mix of ... | flour names give me grey hair
semolina ... is just finely ground AP, right?Nope. Semolina is ground from durum wheat, a different kind of wheat than typical AP flour is made from. Semolina may be ground rather coarsly (the extreme is "couscous"), and sometimes the term "semolina" actually means "coarse ground". Semolin... |
Basic Bagels
Two questions: what happens if bagels are made with bread flour and not high gluten flour? What should the water temperature be and why? | Chewy
The high G flour gives the bagel the chewy texture, otherwise it would be soft. Water temp in dough, or poach? Poach water to a boil then simmer.Jim |
Basic Bagels
Two questions: what happens if bagels are made with bread flour and not high gluten flour? What should the water temperature be and why? | Chewy
The high G flour gives the bagel the chewy texture, otherwise it would be soft. Water temp in dough, or poach? Poach water to a boil then simmer.Jim |
First clear vs high extraction revisited
Is "first clear" the stuff removed from the first screening,as in detritus? While high extraction is the good stuff from this first screening/ sifting? Or do I have no idea how the process works. | First Clear
If you are looking at the 2008 discussion on these pages, it is important to scroll down and look at the milling diagram posted by our own Norman Berg. This explains it all.Unfortunately (and this has been cited and repeated elswhere) first clear is originally identified as a "high extraction" flour. That... |
First clear vs high extraction revisited
Is "first clear" the stuff removed from the first screening,as in detritus? While high extraction is the good stuff from this first screening/ sifting? Or do I have no idea how the process works. | First Clear
If you are looking at the 2008 discussion on these pages, it is important to scroll down and look at the milling diagram posted by our own Norman Berg. This explains it all.Unfortunately (and this has been cited and repeated elswhere) first clear is originally identified as a "high extraction" flour. That... |
Travel'n...looking for regional starter
I'm going on a road trip...CO; NE, Chicago, IL; RT 66 to Santa Monica, CA.Then, I'm travelling up PCH (Hwy 1). It's a no-brainer that I'll find starter in San Francisco (though I'd love an address or two!;-D). I'll follow Hwy 1 to OR then on to WA. I will then continue through... | Re: Travel'n
Wow, that is going to be quite the trip! How long from beginning to end? I am in south-central Montana and I would be happy to share some of my Montana Wheat starter that I made from local grains. |
Travel'n...looking for regional starter
I'm going on a road trip...CO; NE, Chicago, IL; RT 66 to Santa Monica, CA.Then, I'm travelling up PCH (Hwy 1). It's a no-brainer that I'll find starter in San Francisco (though I'd love an address or two!;-D). I'll follow Hwy 1 to OR then on to WA. I will then continue through... | Re: Travel'n
Wow, that is going to be quite the trip! How long from beginning to end? I am in south-central Montana and I would be happy to share some of my Montana Wheat starter that I made from local grains. |
DOVES FARM FLOURS - I need advises
I found out recently that some Doves Farm Flours are available in a store in my country (in a different town, not the one I live in, but the manager offered me free shipping, so it is a reasonable price for me).I need advises from those of you who used these flours. Available right no... | Hi, Codruta
I personally
Hi, CodrutaI personally haven't used their flour for feeding SD, but I know a lot of people do, from reading another bread-related forum (UK based). T65 is not easily available in UK, so not sure there're lots of people who can give you the comparison between them in UK. I've recently started u... |
DOVES FARM FLOURS - I need advises
I found out recently that some Doves Farm Flours are available in a store in my country (in a different town, not the one I live in, but the manager offered me free shipping, so it is a reasonable price for me).I need advises from those of you who used these flours. Available right no... | Hi, Codruta
I personally
Hi, CodrutaI personally haven't used their flour for feeding SD, but I know a lot of people do, from reading another bread-related forum (UK based). T65 is not easily available in UK, so not sure there're lots of people who can give you the comparison between them in UK. I've recently started u... |
Pumpernickel Flour in Montreal
Hello fellow bakers,I am planning to try Brother Juniper's Pumpernickel bread recipe but I am not able to find the coarse rye flour, also known as Pumpernickel Flour, required. I live in Montreal, and I am looking for a supplier in my area or any online source in Canada.I tried to order ... | .
The Bob's "Dark Rye" appears to be the same as the KA "Pumpernickel".The are both just the whole rye berry ground into flour. |
Pumpernickel Flour in Montreal
Hello fellow bakers,I am planning to try Brother Juniper's Pumpernickel bread recipe but I am not able to find the coarse rye flour, also known as Pumpernickel Flour, required. I live in Montreal, and I am looking for a supplier in my area or any online source in Canada.I tried to order ... | .
The Bob's "Dark Rye" appears to be the same as the KA "Pumpernickel".The are both just the whole rye berry ground into flour. |
Looking for holiday baking supplies
I want to actually be prepared for holiday baking this year. I don't do a lot of baking but I do a few items that will need some supplies. I am located in Milwaukee area, Wisconsin,USA if you have a brick and mortar suggestion and,of course, I am looking for a favorite internet suppl... | Since you live in the Milwaukee area,
I would suggest Penzeys Spices as a good source of a huge range of high-quality spices at very reasonable prices. I believe their web address is www.penzeys.com They are headquartered in Milwaukee, I think, so it shouldn't be hard to locate a store and save on shipping costs.FWIW... |
Looking for holiday baking supplies
I want to actually be prepared for holiday baking this year. I don't do a lot of baking but I do a few items that will need some supplies. I am located in Milwaukee area, Wisconsin,USA if you have a brick and mortar suggestion and,of course, I am looking for a favorite internet suppl... | Since you live in the Milwaukee area,
I would suggest Penzeys Spices as a good source of a huge range of high-quality spices at very reasonable prices. I believe their web address is www.penzeys.com They are headquartered in Milwaukee, I think, so it shouldn't be hard to locate a store and save on shipping costs.FWIW... |
doubling recipes
Does doubling a recipe include doing the same with the yeast? | Yes.
If possible double
Yes.If possible double everything by weight, it's a bit more accurate than by volume. |
doubling recipes
Does doubling a recipe include doing the same with the yeast? | Yes.
If possible double
Yes.If possible double everything by weight, it's a bit more accurate than by volume. |
Rose Levy Beranbaum's "Vanilla Bible"
Hello,I was just reminded of this interesting article written by Rose Levy Beranbaum for Food Arts magazine, on the subject of vanilla.The article is available on Rose's blog. Here is the link in case this article is of interest: http://www.realbakingwithrose.com/2006/08/roses_vani... | Breadsong,
wonderful article on Vanilla, and so much information. I personally love vanilla and use it a lot. I also use Almond extract (the good stuff) and lemon extract in my baking. I bake mainly family recipes, and these three extracts were the main stays of the old days, my grandmother was known for her hot water ... |
Rose Levy Beranbaum's "Vanilla Bible"
Hello,I was just reminded of this interesting article written by Rose Levy Beranbaum for Food Arts magazine, on the subject of vanilla.The article is available on Rose's blog. Here is the link in case this article is of interest: http://www.realbakingwithrose.com/2006/08/roses_vani... | Breadsong,
wonderful article on Vanilla, and so much information. I personally love vanilla and use it a lot. I also use Almond extract (the good stuff) and lemon extract in my baking. I bake mainly family recipes, and these three extracts were the main stays of the old days, my grandmother was known for her hot water ... |
Where can I get oversea ingredients in the US?
One of the ingredients we're looking for is called Phụ gia bánh mì. We live in Wisconsin but close to the Twin Cities. If there isn't a way to get in the US, what are some good alternatives? Thank you. | Local or regional ethnic
Local or regional ethnic grocery store? Have you called around to find out if it is available from grocery importers? |
Where can I get oversea ingredients in the US?
One of the ingredients we're looking for is called Phụ gia bánh mì. We live in Wisconsin but close to the Twin Cities. If there isn't a way to get in the US, what are some good alternatives? Thank you. | Local or regional ethnic
Local or regional ethnic grocery store? Have you called around to find out if it is available from grocery importers? |
Red Rye Malt
I've bought some Red Rye Malt and ready to make some Borodinsky bread. In The Rye Baker's recipe Stanley recommends to toast the rye malt till it turns a "deep rose pink" and then grind them to make a flour. I bought these malted rye berries from a brewer's store and they look already toasted to me. When g... | I would be really curious how
I would be really curious how you get on with this. I have never actually used any malt (yet) so can't help you with your question.As far as I understand, Russian Red Rye Malt undergoes some strange fermentation procedure after sprouting, do you know if these ones went through that too?Reg... |
Red Rye Malt
I've bought some Red Rye Malt and ready to make some Borodinsky bread. In The Rye Baker's recipe Stanley recommends to toast the rye malt till it turns a "deep rose pink" and then grind them to make a flour. I bought these malted rye berries from a brewer's store and they look already toasted to me. When g... | I would be really curious how
I would be really curious how you get on with this. I have never actually used any malt (yet) so can't help you with your question.As far as I understand, Russian Red Rye Malt undergoes some strange fermentation procedure after sprouting, do you know if these ones went through that too?Reg... |
Opinions on Bulk Whole Wheat Flours?
Hi everyone,I'm looking into buying bulk flour, but haven't tried any of the brands that are available. So if you know anything about these flours, please tell me your experiences!From Heartland Mills I could get their standard whole wheat, or what appears to be a whole wheat hard b... | For what it's worth...
I’ve baked with a number of these so I’ll give you my 2 cents. Heartland Mills - I’ve baked with the regular WW and the “Turkey” WW. My starter has been living on the “Turkey” WW for some time and really thrives on it. These are the coarsest (biggest flecks of bran, anyway) of the WW I’ve trie... |
Opinions on Bulk Whole Wheat Flours?
Hi everyone,I'm looking into buying bulk flour, but haven't tried any of the brands that are available. So if you know anything about these flours, please tell me your experiences!From Heartland Mills I could get their standard whole wheat, or what appears to be a whole wheat hard b... | For what it's worth...
I’ve baked with a number of these so I’ll give you my 2 cents. Heartland Mills - I’ve baked with the regular WW and the “Turkey” WW. My starter has been living on the “Turkey” WW for some time and really thrives on it. These are the coarsest (biggest flecks of bran, anyway) of the WW I’ve trie... |
Ash content in white whiole wheat?
I was curious whether ash content would be any different in white whole wheat versus standard whole wheat? It would depend on the brand, but I wouldn't be surprised to hear it's usually slightly lower in white whole wheat. Does anyone know? | Ash Content
usually indicates from where on the wheat berry the flour was milled. Higher ash content in true white flours indicates that it was milled from the part of the endosperm closer to the outside of the berry.Accordingly, true whole wheat flours tend to have very high ash content, reflecting the entirety of th... |
Ash content in white whiole wheat?
I was curious whether ash content would be any different in white whole wheat versus standard whole wheat? It would depend on the brand, but I wouldn't be surprised to hear it's usually slightly lower in white whole wheat. Does anyone know? | Ash Content
usually indicates from where on the wheat berry the flour was milled. Higher ash content in true white flours indicates that it was milled from the part of the endosperm closer to the outside of the berry.Accordingly, true whole wheat flours tend to have very high ash content, reflecting the entirety of th... |
Fruit Juice PH vs. Yeast?
I am in the proces of making some Cinnamin/Cranberry bread when my little niece asks if I used Cranberry juice. I never thought of it. Could you use the natural juice since it has natural sugars, to the Poolish? Or would the acid in the fruit affect the rise? Since I can't seem to find anythin... | not sure but...
I would defintely give it a shot. The acidity in fruit may be an issue, but, when watered down in a juice should be OK.BTW: here's a table of various fruits and their PH.... Cranberries are not listed.Sugar and acidity (PH) in fruit fruit % sugar PH apple 12 4,1 apricot 12 3,5 banana 205 blackberr... |
Fruit Juice PH vs. Yeast?
I am in the proces of making some Cinnamin/Cranberry bread when my little niece asks if I used Cranberry juice. I never thought of it. Could you use the natural juice since it has natural sugars, to the Poolish? Or would the acid in the fruit affect the rise? Since I can't seem to find anythin... | not sure but...
I would defintely give it a shot. The acidity in fruit may be an issue, but, when watered down in a juice should be OK.BTW: here's a table of various fruits and their PH.... Cranberries are not listed.Sugar and acidity (PH) in fruit fruit % sugar PH apple 12 4,1 apricot 12 3,5 banana 205 blackberr... |
Adjustments for type of flour
I like to make standard hydration sourdough and french-type breads. Here in Hawaii, the only bulk-type flour I can reasonably afford is the ConAgra Harvest Blend bread flour, sold by COSTCO. I can purchase 25 pounds for the price of 10 pounds of national brands. Does any one have an opini... | I'll go out on a limb
and suggest that you keep using the ConAgra flour so long as you are getting the kind of results that you want. I usually don't buy KA flours when I'm on the mainland, unless they run a really serious sale. Their products, while very high quality, don't offer enough perceived advantage to justif... |
Adjustments for type of flour
I like to make standard hydration sourdough and french-type breads. Here in Hawaii, the only bulk-type flour I can reasonably afford is the ConAgra Harvest Blend bread flour, sold by COSTCO. I can purchase 25 pounds for the price of 10 pounds of national brands. Does any one have an opini... | I'll go out on a limb
and suggest that you keep using the ConAgra flour so long as you are getting the kind of results that you want. I usually don't buy KA flours when I'm on the mainland, unless they run a really serious sale. Their products, while very high quality, don't offer enough perceived advantage to justif... |
Question for UK bakers about flour for five grain levain recipe by Hamelmann
Dear all,I would like to bake a proper version of the five-grain levain recipe by Hamelmann. I am aware that whole-wheat equals wholemeal flour, but I am stuck with the rest. 1. Which flour would you recommend in the UK that corresponds to a h... | 5 grain levain
I make the version of this bread with the rye starter at least every fortnight. I use bread flour with 12% protein and the dough is very soft and tacky, but manageable with a couple of S&F's. I should think any English strong flour would do the job. Holding back 50-100 ml water and adjusting the hydratio... |
Question for UK bakers about flour for five grain levain recipe by Hamelmann
Dear all,I would like to bake a proper version of the five-grain levain recipe by Hamelmann. I am aware that whole-wheat equals wholemeal flour, but I am stuck with the rest. 1. Which flour would you recommend in the UK that corresponds to a h... | 5 grain levain
I make the version of this bread with the rye starter at least every fortnight. I use bread flour with 12% protein and the dough is very soft and tacky, but manageable with a couple of S&F's. I should think any English strong flour would do the job. Holding back 50-100 ml water and adjusting the hydratio... |
Have my poppyseeds expired?
I bought 2 cups of Whole Blue Dutch poppyseeds about 6 months ago, hoping to bake Markus Farbinger's Poppyseed Torte, an espresso-flavored, poppyseed and meringue-filled Viennese torte.I didn't get around to baking the torte, but am thinking about doing so today.I just realized that poppysee... | Are my poppyseeds still "good"?
Only one way to find out. Shove a teaspoon of seeds into your mouth and chew on them awhile. If you can't discern rancidity, they're ok. Wait for any after-tastes before starting the torte. (and brush teeth before smiling :)Mini |
Have my poppyseeds expired?
I bought 2 cups of Whole Blue Dutch poppyseeds about 6 months ago, hoping to bake Markus Farbinger's Poppyseed Torte, an espresso-flavored, poppyseed and meringue-filled Viennese torte.I didn't get around to baking the torte, but am thinking about doing so today.I just realized that poppysee... | Are my poppyseeds still "good"?
Only one way to find out. Shove a teaspoon of seeds into your mouth and chew on them awhile. If you can't discern rancidity, they're ok. Wait for any after-tastes before starting the torte. (and brush teeth before smiling :)Mini |
Molasses
Hey thereI want to make Peter Reinhart's Anadama bread.I'm in the UK and wondered if anyone knows what the equivalent of Golden Molasses would be - I'm thinking of Golden Syrup would be a close analogue. Can anyone confirm please?Thanks in advance | I don't think Golden Syrup would work.
The golden syrup he mentions in the sidenote is Brer Rabbit Light Flavor Syrup. I think he called it "golden" because the bottle's label is gold:It's molasses, just light molasses. I think it's from the first boiling. Full molasses comes from the second boiling. Blackstrap, which ... |
Molasses
Hey thereI want to make Peter Reinhart's Anadama bread.I'm in the UK and wondered if anyone knows what the equivalent of Golden Molasses would be - I'm thinking of Golden Syrup would be a close analogue. Can anyone confirm please?Thanks in advance | I don't think Golden Syrup would work.
The golden syrup he mentions in the sidenote is Brer Rabbit Light Flavor Syrup. I think he called it "golden" because the bottle's label is gold:It's molasses, just light molasses. I think it's from the first boiling. Full molasses comes from the second boiling. Blackstrap, which ... |
Odd Question?
This may be an odd question but I am wondering if you use a recipe that calls for yeast that is not instant yeast, I know there is always sugar or honey involved to activate the yeast. I also know that if you use instant yeast, which is what I use it doesn't need to be activated or mixed with water and s... | sugar in bread
It isn't necessary at all, really. If you mean the bit of sugar in the proofing water, just leave it out. If you want a slightly sweeter bread, go for the sweetener in the rest of the recipe, but you can also go sugar-free in bread recipes. |
Odd Question?
This may be an odd question but I am wondering if you use a recipe that calls for yeast that is not instant yeast, I know there is always sugar or honey involved to activate the yeast. I also know that if you use instant yeast, which is what I use it doesn't need to be activated or mixed with water and s... | sugar in bread
It isn't necessary at all, really. If you mean the bit of sugar in the proofing water, just leave it out. If you want a slightly sweeter bread, go for the sweetener in the rest of the recipe, but you can also go sugar-free in bread recipes. |
internet mail order source for organic kamut grain - free shipping - for home millers
Kamut is a wonderful grain. I'm posting to share a mail order source for organic kamut for those who are familiar with this grain and own a grain mill. (I'm not posting to extoll the virtues of kamut - I happen to love this grain beca... | Mail-Order Kamut
Depending on where exactly you are located on the NE coast, this may be an option for you. Prices are quoted by shipping zone, with the states listed for each. Quantity is 42 lbs and the grain ships in a pail.http://www.pleasanthillgrain.com/buy_kamut_purchase_organic_kamut_bulk.aspx |
internet mail order source for organic kamut grain - free shipping - for home millers
Kamut is a wonderful grain. I'm posting to share a mail order source for organic kamut for those who are familiar with this grain and own a grain mill. (I'm not posting to extoll the virtues of kamut - I happen to love this grain beca... | Mail-Order Kamut
Depending on where exactly you are located on the NE coast, this may be an option for you. Prices are quoted by shipping zone, with the states listed for each. Quantity is 42 lbs and the grain ships in a pail.http://www.pleasanthillgrain.com/buy_kamut_purchase_organic_kamut_bulk.aspx |
Barley Malt Powder
I've done a quick search on this subject. but I am still a little confused. I have need for diastatic malt powder. I've searched local in my local shops here, but have only been able to fine a product labeled as "Barley Malt Powder", it contains no other ingredients.
So here is my question: If the pr... | Is it roasted?
or brown? That would make it non-active. Roasting alone would kill the enzymes. Can you find the product online for details? |
Barley Malt Powder
I've done a quick search on this subject. but I am still a little confused. I have need for diastatic malt powder. I've searched local in my local shops here, but have only been able to fine a product labeled as "Barley Malt Powder", it contains no other ingredients.
So here is my question: If the pr... | Is it roasted?
or brown? That would make it non-active. Roasting alone would kill the enzymes. Can you find the product online for details? |
Fact Checking German Flour Assumptions
In looking up the possibility of buying German flour from abroad for home use, I came across a few interesting sites. This one caught my eye: How the internet lies to you about German flour.The gist of the article is that the protein content of German flours are wildly overstate... | I think this person fell
I think this person fell victim to the third most famous classic blunder - reading scientific literature without having a proper background. |
Fact Checking German Flour Assumptions
In looking up the possibility of buying German flour from abroad for home use, I came across a few interesting sites. This one caught my eye: How the internet lies to you about German flour.The gist of the article is that the protein content of German flours are wildly overstate... | I think this person fell
I think this person fell victim to the third most famous classic blunder - reading scientific literature without having a proper background. |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.